Mole de olla (or kettle stew) is a traditional Mexican dish made from beef and vegetables – typically corn, potatoes, green beans and courgette.
This vegetarian version comes from the Sundays at Moosewood cookbook – I’ve been making it for years, and always serve it with fresh cornbread to soak up the delicious sauce.
We’d eat this tasty stew more regularly if the girls weren’t so stubbornly resistant to its charms – they remain deeply unconvinced by cooked courgette. Continue reading
I grew up eating cornbread, but it’s not that common in the UK. The girls were pretty skeptical the first time I made it. “I don’t know what it is!” Lyra complained. “Is it a bread or a cake?”
Cornbread does edge towards cake territory, with its slight sweetness and moist crumb. This recipe makes loads, which is fine by me as cornbread makes a great leftover. Continue reading
Seco is a traditional Peruvian stew. Chunks of meat – lamb, chicken or beef – are simmered for hours until the meat is tender to the point of falling apart.
Like dhania chicken, seco is definitely for coriander lovers only. It’s also pretty spicy, so I tone things down a notch when preparing it for the girls.
Kedgeree is one of my all-time favourite meals. While the British consider kedgeree a breakfast dish, we usually eat this delicious concoction of smoked fish, rice, eggs and curry as a weekday supper with a good dollop of mango chutney. Continue reading
As delicious as this recipe for grilled salmon with quinoa tastes, it’s the combination of textures that make it such a winner. The silky richness of the salmon, pop of quinoa, and juicy crunch of red pepper play beautifully off one another.
The word “chowder” has such a North American ring to it. You don’t seem to get chowders much in the UK, which is a shame because its a perfect match for the English climate and local ingredients. There is nothing fancy about this tuna chowder – just potatoes, onions, tuna, corn, dill and milk, transformed into something supremely tasty and satisfying.
This was one of my favourite dinners as a child. Mum had a big china tureen she would transfer the tuna chowder into before bringing it to the table. I don’t own a tureen myself, and probably wouldn’t use it if I did. But I always liked the way she took that extra bit of effort to make family dinners feel special. To make us feel special really… Continue reading
This black bean salad has a bit of an identity crisis. Is it a salad? A salsa? A filling?
When I worked in central London, I’d regularly pack this black bean salad for my lunch. It travels well and the flavours improve over time. I’d eat it as it is, maybe with some crackers, or use it to fill a wrap. It’s also good mixed with an equal amount of cooked quinoa or other grain.